4 oz. baking chocolate, melted
2 egg yolks
1 cup sweet milk
1/2 cup butter
1 1/4 cups light brown sugar
2 1/2 cups cake flour, sifted
1 1/2 teaspoons soda
1/2 teaspoon salt
1 cup boiled coffee
2 teaspoons vanilla
Melt chocolate over hot water, add egg yolks and slowly add milk, while beating constantly. Cook until thick and smooth. Cool. Cream butter, add sugar gradually. Sift flour, soda, and salt and sift together three times. Add butter and sugar mixture alternately with coffee. Add chocolate mixture and beat thoroughly. Add vanilla and beat. Pour into buttered layer cake pans. Bake in moderate oven (3250 F.) for 30 minutes. Spread layers and top with Snow-cap frosting.
Snow-cap Frosting
(Cooked)
1 1/2 cups fine sugar, sifted
A few grains salt
6 tablespoons of cold water
2 egg whites, unbeaten
1/4 teaspoon of cream of tartar
24 marshmallows, quartered
1 teaspoon of vanilla or other flavour
Combine sugar, water, cream of tartar, salt, and egg whites in top of double boiler, and beat with rotary beater. Place over rapidly boiling water. Continue beating until stiff enough to stand up in peaks or "snow-caps" (7 to 10 minutes). Add marshmallows, and beat smooth. Add flavouring, beating down until cool and thick enough to spread.
(This is a perfect white frosting which may replace the more difficult "boiled icing." It does not form a glazed crust. Excellent on all dark cakes.)
Retrorambling 
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